Checkerboard Shorties

Checkerboard Shorties 250 Author: Canadian Living Credits: Checkerboard Shorties 250

These two-toned checkerboard cookies may look complicated, but it's simply the result of straightforward assembly. They're a visual treat and often the first cookies to be snatched up at a cookie exchange. To achieve maximum black-to-white contrast, bake cookies until just pale golden at edges. To make the most of your dough, turn any scraps into swirl cookies.

  • Portion size 60 servings
  • Credits : Canadian Living: Holiday 2012


  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • 2 1/2 cups sifted all-purpose flour
  • 1/4 cup cocoa powder


In stand mixer fitted with paddle attachment or in large bowl using electric mixer, beat butter with sugar until pale and fluffy; add vanilla and salt. With mixer on low speed, gradually add flour. Remove half of the dough; knead into smooth ball.

Sprinkle cocoa over remaining dough in bowl; mix on low speed until incorporated. Remove and knead into smooth ball. Place vanilla and chocolate doughs separately between plastic wrap; roll out each into 7-inch (18 cm) square. Cut each square into nine 3/4-inch (2 cm) wide strips.

Place large piece of plastic wrap on work surface. Alternating vanilla and chocolate strips, place 3 strips of dough side by side on plastic wrap. Gently press edges of strips together to adhere. Repeat to form second, third and fourth layers, alternating colours to create checkerboard effect. Wrap in plastic wrap to enclose brick; gently press sides and top to pack dough together. Repeat with remaining strips. Refrigerate for 1 hour or for up to 4 days.

Using sharp knife, trim ends of bricks; cut bricks into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are firm to the touch, 10 to 12 minutes. Let cool on pan on rack for 3 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 weeks or freeze for up to 1 month.)

Nutritional facts Per cookie: about

  • Fibre trace
  • Sodium 10 mg
  • Sugars 3 g
  • Protein 1 g
  • Calories 57.0
  • Total fat 3 g
  • Potassium 15 mg
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g


  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Checkerboard Shorties